Risotto With Ceps

300g ceps
500ml vegetable stock
5tbsp olive oil
1 onion
3 sprig of thyme, picked
2 garlic cloves, grated
400g arborio rice
100ml white wine ( plus 100ml for the chef 🧑‍🍳😃)
40g butter
50g Parmesan
Chopped parsley

Method:
Cut the ceps into large chunks then pan-fry on a medium to high heat with 1tbsp of olive oil until nice and brown from each side. Turn down the heat to low and add half of the garlic, thyme, salt and cook for 2/3min then set it a side.
Meanwhile, pan-fry chopped onions on the Medium heat adding 4tbsp of olive oil, garlic and cook gently for 3/4min, try to not get colour. Add rice, salt and cook for 6/7min gently steering until the rice becomes translucent. Add glass of white wine and cook it until fully evaporated. Now gradually add vegetable stock whiles continuously steering the rice, this is a crucial step, during which grain or rice are rubbing with each other creating that desired creamy texture! When the rice is cooked to your liking, remove from the heat and add grated Parmesan, cold cubes of butter whiles steering. Add chopped parsley and more Parmesan if you wish! Delizioso 👌😋 Buon Appetito 🇮🇹